Our Belgian Style Saison is the result of time, oak and funk. We take a base of pilsner malt, wheat and oats and ferment with our house Belgian yeast strain. After time in stainless steel the beer is racked into oak barrels, puncheons and fouders for secondary aging with multiple brettanomyces strains and a complex culture of souring bacteria. When the time is right, we transfer the beer into packaging tanks and fill them into bottles for a secondary fermentation creating a beautiful level of carbonation and a complex array of yeast and oak derived flavors and aromas.